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The very best native-breed British cured meats and salamis
3 cheeses and 3 sliced cured meats perfect for a platter
Hand crafted on Norton Barton farm
Made in Dorset using silverside of grass-fed Aberdeen Angus
Cured with pepper, fennel, juniper and mace
Great with fresh figs or melon
Cured with salt and air-dried for 6 months
For your regular fix of meat, cheese and charcuterie
Cheese and cured meat - for dinner parties, grazing and canapés
Perfect for those who like a bit of spice
Hand finished on Kiplingcotes Farm, Yorkshire
With La Vera smoked pimentón
A fridge staple with well-balanced herbs and spices
Awarded 3 gold stars at the Great Taste Awards
A real gem, made on Trealy farm in Monmouthshire